Cara membuat:preparation:Cut the aubegine into slices of 6 cm length. Cut the shallots into thin slices. Chop the tomatoes. Pound or grind the lomboks into a paste.Heat in a pan of oil and fry the eggplant for 5 minutes until browned and done and set aside.Then add the shallots and lomboks to the oil and fry for 4 minutes. Then add the red pepper flakes and the tomatoes and fry until soft. Beat the egg and mix it with stirring and fry it as a scrambled egg. Then add the coconut milk and the salt and bring to a boil on low heat while stirring.Pour the sauce over the fried eggplant and serve.